Facts about burrito:
Date Published:September 15th, 2017
Tags:Authentic Mexican Food, burrito, history of burrito
Burritos have been a staple of Mexican food and the American diet for many years. What is not to love about a plethora of your favorite flavors mixed and packed together by a perfectly rolled tortilla? In our last blog, we talked about 8 signs that you may be obsessed with burritos. To find out how obsessed you are with burritos, read this blog post. One sign that we would add to the list is that you know all there is to know about burritos: their history, the various types of burritos, and even when they have disrupted a film set. Feeling a little shaky about your burrito knowledge? Keep reading and learn a little more about the beloved burrito.
They’re named after donkeys.
That’s right! Burrito is actually the Spanish word for “little donkey.” Why? Because burritos look roughly like little donkeys. If you look at your burrito carefully, the ends look like the ears of a donkey. Burritos could also be named for the little bed rolls that were often packed on donkeys. Whatever you think your burrito looks like, this is the origin of the name.
“Burrito” was first seen in 1895.
The word burrito first appeared in print in 1895. However, the actual date of origin of our beloved burritos isn’t quite as clear. It is speculated that burritos were created for the convenience needs of farm and field workers who usually left their home and stayed on the farm or in the field all day. Like we mentioned before, burritos essentially are convenient little packages of heaven that can be easily eaten on the go.
Burritos are different in Mexico.
Like the age old debates about authentic Mexican food and their American counterparts, burritos in America are slightly different. Burritos made in Mexico are smaller and simpler, often only containing two ingredients—meat, potatoes, rice and beans, cheese or chile relleno. Also, burritos are more of a northern Mexico thing. Burritos in southern Mexico are called tacos de harina (wheat flour tacos).
Thanks Mission District!
So where did our giant burritos originate from? The Mission District is responsible for giving us the iconic hefty American burrito. The “super burrito” was created by Febronio Ontiveros at El Faro in San Francisco and became incredibly popular in San Francisco’s Mission District during the 60s and 70s. Rice, sour cream, guacamole, meat, cheese, and beans made up the contents of the super burrito.
That concludes our blog about fun facts about burritos. However, stay tuned for our next blog to learn more about burritos and keep your obsession going strong!
Ingredients :
4 lbs. Steak tips chopped (flap steak. Make sure it has fat in it)
1 Tbsp Garlic Salt
1 Tbsp Soy Sauce
3 Tbsp Olive Oil
1 tsp freshly ground pepper
Burrito sized tortillas (as big as you can find)
Guacamole
Pico de Gallo (fresh tomato salsa)
Green Onions diced (scallions) – optional
Shredded Mexican cheese – optional
Chipolte Mayo
Directions:
Chop the steak and add the garlic salt, soy and olive oil. Let sit for 15 minutes or so or place in the fridge until you’re ready to cook.
Heat a cast iron pan on high. Once the pan is hot, cook the steak in batches. Don’t crowd the pan and don’t stir the steak much. Place it in the pan and let it sit for a couple minutes. Stir and let it cook another minute or two. You should have a bit of charred steak here and there. That’s what you want.
On a griddle, at 300º, place a tortilla and cook for 30 seconds or so. Flip and add a small handful of shredded cheese and a pinch of the scallions. Cook for another 30 seconds or so until the cheese begins to melt. Remove to a plate. In the center of the tortilla add steak, guacamole, pico de gallo, queso fresco, and chipolte mayo. Fold burrito. Pull in the left and right side and meet in the middle. Push down a little. Pull the tortilla end closest to you to the opposite side and tuck. Tuck in the left and the right side to round out and roll forward to finish.
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